NMR study of water in dough

Research output: Contribution to journalConference articlepeer-review


The pulse proton nuclear magnetic resonance (NMR) was used to study the relaxation characteristics of dough systems with different moisture contents. The relaxation curves obtained using a 90 degree pulse (Onepulse) or the Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence were analyzed using a multi-exponential curve-fitting method and a continuous distribution method. Both methods suggest that water in dough systems was associated with the solid matrix to different degrees, and such association was greatly influenced by the moisture content of the systems. The study indicated that the continuous distribution model provided more information than the multi-exponential curve-fitting method.

Original languageEnglish (US)
JournalPaper - American Society of Agricultural Engineers
StatePublished - 1997
EventProceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) - Minneapolis, MN, USA
Duration: Aug 10 1997Aug 14 1997


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